Looking for Sourdough? 
Sourdough butter crackers are crispy, flaky and have a mild cheesy flavor! It's a quick and easy sourdough discard recipe that can be mixed and baked right away or long fermented in the fridge.
These sourdough crackers are delicious eaten as a snack or served alongside a warm bowl of beef stew or chicken noodle soup.
We are always looking for ways to use up sourdough starter discard and this cracker recipe is definitely a keeper!
Mix the ingredients, roll out the dough, and bake up the most delicious sourdough butter crackers you'll ever eat.
More easy recipes to make with sourdough starter discard: sourdough discard crackers / sourdough pizza crust / sourdough naan / sourdough pasta
Ingredients needed
The ingredients needed to make rustic sourdough butter crackers are:
- all-purpose flour: Any wheat flour or whole wheat flour will work. I use Einkorn flour in this recipe.
- sourdough starter discard (or active starter)
- butter: non-dairy butter can be used in place of butter.
- salt
Variations
One of the great things about this recipe is that you can make several different flavor variations. Mix one of the following into the dough or sprinkle on top before baking:
- rosemary
- thyme
- basil
- oregano
- herbs de Provence
- grated parmesan cheese
- bagel seasoning
- sesame seeds
Step-by-step instructions
This dough can be mixed and baked the same day, making it a quick and convenient way to use sourdough discard in a pinch.
Step 1: Mix the dough
Preheat your oven to 375°F (190°C).
In a large bowl, add the melted butter, sourdough starter discard, all-purpose flour, and salt. Use a stiff spatula to stir the ingredients together.
The dough should be soft and pliable. It should not stick to your fingers. If the dough seems too sticky, mix in an additional 20 grams of flour.
Step 2: Let the dough rest
Cover the bowl and let the dough to rest for 20-30 minutes for the flour to absorb the liquid.
NOTE: The dough can be fermented for up to 2 days. Wrap the dough in plastic wrap and keep it in the fridge. Let the dough come to room temperature to make it easier to roll out.
Step 3: Roll and cut the dough
Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out to a 1/16-inch thickness.
A silicone baking mat works well for baking crackers.
Cut the dough into rectangles using a sharp knife, a bench scraper or a pizza cutter.
Prick each rectangle a few times with a fork. This will keep the crackers from puffing up as they bake.
Step 4: Bake
Slide the parchment paper onto a baking sheet and bake the crackers for 15-17 minutes, checking to make sure they do not overbrown.
The dough on the outside perimeter of the dough will brown more than the center.
Allow the crackers to cool before breaking them apart. They will continue to become more crisp as they cool.
Helpful tips for success
- These crackers do not take long to bake at 375°F (190°C). If your oven tends to run on the hotter side, bake them at 350°F (176°C) for 20-30 minutes to avoid them burning.
What to serve with sourdough butter crackers
Serve these delicious sourdough crackers slathered with strawberry jam and homemade butter or a big bowl of easy tomato soup!
How to store
Store the sourdough butter crackers in an airtight container at room temperature.
More sourdough discard recipes
- sourdough pasta
- sourdough banana bread
- blueberry sourdough muffins
- sourdough pancakes
- sourdough zucchini bread
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Sourdough Butter Crackers
INGREDIENTS
- ¾ cup (200 g) sourdough starter discard (stirred down)
- 1 ½ cups (180 g) flour (plus about 20g more if dough is too sticky.)
- 8 tablespoons (113 g) butter (melted)
- 1 teaspoon (5 g) sea salt
INSTRUCTIONS
- Preheat your oven to 375°F (190°C). In a large bowl, add the melted butter, sourdough starter discard, all-purpose flour and salt. Use a spatula to stir until the ingredients are combined. The dough should be soft and pliable. It should not stick to your fingers. If the dough seems too sticky, mix in an additional 20 grams of flour.
- Cover the bowl and let the dough to rest for 20-30 minutes for the flour to absorb the liquid. (or in the fridge for up to 2 days wrapped in plastic wrap for a long fermented cracker.)
- Place the dough between two pieces of parchment paper. Use a rolling pin to roll the dough out to a 1/16th inch thickness. Cut the dough into rectangles using a sharp knife. (You can also use bench-scraper or pizza cutter.)
- Prick each rectangle a few times with a fork. (This will keep the crackers from puffing up as they bake.)
- Bake the crackers for 15-17 minutes, checking to make sure they do not over-brown. Allow the crackers to cool before breaking them apart. They will continue to become more crisp as they cool. Store in an airtight container.
PREVIOUS
Julie says
Oh. My. Goodness. These crackers are amazing! I made 4 different flavors. Everything Bagel, Italian Seasoning, Fresh Rosemary and Fresh Rosemary with Parmesan. The Rosemary and Parmesan was the most loved, but the others all came in at close seconds. I did not put these ingredients in the dough. Just on top prior to baking. I also put the parchment back on top and used the rolling pin to smoosh the toppings into the dough. So delicious! Thank you for sharing your recipes. My daughter and I have loved them all, so far.
Amy says
Thank you Julie!
Avigail says
Best Butter Crackers! Thank you, Amy!!
Trish B says
Delicious! Everyone loved these crackers and requested I make them regularly.
Sara says
Thanks for a great option for using sourdough starter! I am substituting the butter with EVOO for this batch. A California olive oil producer website recommended 6Tbs olive oil for the 8Tbs melted butter. They don't brown as much as they do with butter in standard cook time. Cooking them a bit longer. Hoping they will still get crispy when they cool!
Rags says
Surprised at just how good these crackers taste. Nice crunch, too. Even my dog loves them and she is a picky eater.
Thank you for this recipe for using starter discard. Delicious!
Botz says
Just made these! And they are worth the stick of butter!!
I set up 3 different starters last week for the first time to try to recreate my late grandfathers homemade sourdough pancakes! All 3 gave me more then enough discard to make a nice sheet of crackers ! I used a scale for ingredients and didn’t need any extra flour and i let it rest about 50 hrs before baking ! Definitely try this if you have any starters going! Baked in 20m on 350!
Gertrude says
These are so good! I make the dough and it sits in the fridge sometimes up to a week before I make them. I’ve done white pepper flavored, I’ve browned the butter…I try something new every time that I make them. My next attempt, I will try to switch the flour to almond flour. Love almond flour crackers from the store. Fingers crossed it will work! Thank you so much for this recipe ✨🍞🥖✨
Liz says
I can’t make enough of these to ever have some to store for later. My kids come running and eat them straight off the cookie sheet. They are sooo good! Made half with a sprinkle of salt and half with everything bagel seasoning. Both were delicious!
Susan says
Thank you for an easy and delicious discard recipe! I made these today and they turned out perfectly.
I sprinkled 1/3 with sea salt, 1/3 with grated Parmesan cheese and 1/3 with TJ’s Everything Bagel seasoning. They all taste great.
No problem with puffing up, I got lovely, flat crackers. My yield was 48 crackers, basically 1” x 2”. The edges were devoured by the baker!!
Lindsay Gabbai says
Do you put the dough on the parchment paper onto a baking sheet?
Melanie says
Yes you do.
Jenifer says
The first time I’ve made these and definitely won’t be the last. They are fantastic!
After the dough rested, I divided it into two. I rolled each half separately to fit on two half sheet pans and proceeded as directed. So yummy, thin and crisp.